Mennonite Girls Can Cook (18 page)

...............................................Serves 6

• ½ cup / 125 ml cream-style cottage cheese
  
• 1 large egg
  
• ¼ cup plus 1 tablespoon / 75 ml milk
  
• 1 teaspoon / 5 ml oil
  
• ½ cup / 70 g white corn flour
  
• ¼ cup / 30 g white bean flour
  
• ¼ cup / 40 g potato starch
  
• ¼ cup / 30 g tapioca starch
  
• 2 teaspoons / 14 g xanthan gum
  
• ½ teaspoon / 5 g salt
  

Tip:
Because the success of gluten-free baking depends on consistent and accurate measurements, the weight (grams) conversions for dry ingredients are included in all gluten-free recipes.

1. In a blender, mix first 4 ingredients until smooth.
   
2. Measure dry ingredients into a zip-close plastic bag; mix thoroughly.
   
3. Pour liquid ingredients into mixer bowl and add the dry ingredients. Mix well.
   
4. Remove dough to a surface dusted with sweet rice flour; knead lightly until smooth. Use as little flour as necessary, keeping dough soft.
   
5. Roll out dough as thinly as possible.
   
6. Make Kathy’s cottage cheese filling (recipe on page 90).
   
7. Drop teaspoons of filling an inch apart and in from edge of dough; fold dough over filling. Use a round cookie cutter or a glass to cut individual
   Wareneki
   .
   
8. Moisten fingers with a bit of oil and firmly pinch together the edges of
   Wareneki
   .
   
9. Serve with cream gravy, fried onions, and farmer sausage.
   

Tip:
Freeze
Wareneki
before cooking to ensure a lasting seal on edges. Drop frozen Wareneki into boiling water to which 1 tablespoon / 15 ml oil has been added. When water returns to a full boil, reduce heat and continue to boil for 5 minutes. Drain and then pan fry in butter until lightly browned.

• ½ onion, chopped
  
• ¼ cup / 50 g butter
  
• 1 tablespoon / 7 g cornstarch
  
• 1 teaspoon / 8 g sweet rice flour
  
• 1½ cup / 400 ml milk or cream
  

1. Fry onion in butter until lightly browned.
   
2. Mix cornstarch with rice flour.
   
3. Stir into milk or cream.
   
4. Add to onions and butter; cook, stirring until thickened.
   

Tip:
This dough for
Wareneki
handles easily and the
Wareneki
taste every bit as good as the wheat ones. I doubt anyone could tell the difference!

—
Julie

Julie says

...............................................Serves 6

1. Follow the recipe for gluten-free
   Wareneki
   . Roll dough out as thinly as possible, using sweet rice flour for dusting your counter and dough.
   
2. Dust top of dough. Roll up the dough, beginning at one end; the fatter the roll the longer your noodles will be.
   
3. Cut off the roll from the rest of the dough and repeat, making another roll and cutting off until dough is used up.
   
4. Then slice roll into very narrow slices and unroll them. Allow the pile of noodles to dry on the counter.
   
5. Drop them into boiling water and boil until tender.
   
6. Strain, then pan fry in butter or oil until lightly browned. They brown quickly.
   
7. Serve with cream gravy and fried onions.
   

—
Julie

............................................... Serves 10-12

• 1 12-15 pound / 5-7 kg turkey
  
• ¼ cup / 60 ml butter, cut into ½ inch / 1.25 cm pieces
  
• Olive or vegetable oil
  
• Salt
  
• Turkey stuffing (recipe follows)
  

1. Preheat oven to 325° F / 160° C.
   
2. Remove giblet package and neck from turkey cavity.
   
3. Wash turkey thoroughly and pat dry the cavity and the outside of the bird.
   
4. Carefully push your fingers under the skin of the turkey breast, creating a pocket on each side of the breastbone.
   
5. Push a piece of butter into each pocket; this will baste the turkey while it roasts.
   
6. Generously salt the turkey cavity. Place stuffing into cavity by handfuls until cavity is loosely packed.
   
7. Tuck drumstick ends into the ring of skin and skewer shut if necessary.
   
8. Fill neck end with stuffing and skewer the skin flap over it.
   
9. Place remaining stuffing onto a large piece of foil and package it, leaving a small opening. Set aside.
   
10. Generously rub outside of the turkey with oil and salt.
    
11. Place in a roasting pan, breast side up, and roast according to table below. Loosely tent the bird with foil if it begins to brown too much.
    
12. About 1 hour before turkey is done, add the stuffing package to the roasting pan to bake. The turkey is done when the drumstick moves easily when twisted. The juices should run clear when the meat is pierced and a meat thermometer registers 180° F / 82° C when inserted into the thickest part of the thigh.
    
13. Remove pan from the oven and let stand, tented with foil, 15-20 minutes before carving.
    
14. Transfer turkey to carving board and pour drippings in a saucepan for the gravy.
    
15. Remove stuffing from turkey and put in a serving bowl; mix lightly with stuffing from package. Keep warm until ready to serve.
    
16. Carve turkey and place on serving platter.
    
17. Make gravy (recipe follows).
    

Tip:
When preparing any poultry, always have a sink of hot soapy water ready so that you can wash your hands and utensils frequently. Salmonella poisoning can occur if you do not thoroughly wash your hands and any surfaces the poultry has touched.

If turkey is frozen, leave in its original packaging and thaw in the refrigerator, allowing 5 hours per pound.

• 12-14 cups / 3 L cubed day old bread
  
• ½ cup / 125 ml butter
  
• 2 cups / 500 ml chopped onion
  
• 2 cups / 500 ml chopped celery, including the leaves
  
• Salt and pepper to taste
  
• 1 tablespoon / 15 ml poultry seasoning
  
• 1-1½ cup / 250-375 ml raisins
  
• 1 cup / 250 ml dried cranberries or prunes, cut up (or cut up apples or dried apricots)
  

1. Place bread cubes in large bowl with raisins and cranberries.
   
2. Sauté onions and celery in butter over medium heat until soft and translucent.
   
3. Pour sautéed mixture over bread mixture; add poultry seasoning, salt, and pepper.
   
4. Mix lightly until ingredients are evenly distributed. Stuff the turkey as directed above.
   

• Liquid from turkey drippings
  
• 1 cup / 250 ml hot water
  
• ¼ cup / 60 ml flour
  
• 1 cup / 250 ml cold water
  

1. After removing turkey from roasting pan to carving board, pour turkey drippings into a saucepan.
   
2. Add hot water to the roasting pan. Scrape up the brown bits in the pan, adding them to the drippings in the saucepan. Bring saucepan contents to a boil.
   
3. In a shaker or glass jar, blend flour and cold water until smooth.
   
4. Whisk flour/water mixture into turkey drippings, stirring constantly. Add salt and pepper to taste.
   
5. Continue to boil until thickened to desired consistency, adding more flour/water as necessary.
   

—
Bev